Browsing by Author "Beteva, E."
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- Selected traditional foods from Russian Federation in the frame of BaSeFood projectPublication . Karpenko, D.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.; Vasilopoulou, E.; Dilis, V.; D’Antuono, L.F.; Dubtsov, G.; Kolesnov, A.; Suvorov, O.; Beteva, E.; Krechetnikova, A.Introduction. Russian Federation traditional foods are part of the cultural heritage. Some of them, unfortunately, are almost forgotten, and their recipes are preserved only in old cookbooks. Others are prepared only in some regions of Russia. However, some traditional foods are still part of the usual dietary patterns of most Russians. The latter include buckwheat porridge and, to a lesser extent, kvass and okroshka, for which consumption increases significantly in the summer. This work aims to determine the nutritional composition of five traditional foods from Russian Federation that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Five traditional foods: buckwheat porridge crumby, vegetable okroshka, watermelon juice, mustard oil and kvass southern were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 18 kJ/4 kcal and 3760 kJ/900 kcal, for kvass southern and mustard oil, respectively. From the five selected Russian traditional foods, 3 contain mainly water (92.2 0.02 g/100 g for watermelon juice, 92.4 0.03 g/100 g for vegetable okroshka and 98.7 0.03 g/100 g for kvass southern. The food with the highest monounsaturated fatty acids content was mustard oil (55.1 ± 0.68 g/100 g), and it also has a high polyunsaturated fatty acids content (38.0 ± 0.56 g/100 g). Buckwheat porridge crumby has a significant amount of available carbohydrates (about 24%) and about 5% of total dietary fibre because it is prepared with buckwheat. For watermelon juice the available carbohydrates are mainly sugars (6.43 0.14 g/100 g). All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Russian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion.
- Traditional foods of Black Sea Region countries as potential sources of prebiotic compounds and probiotic microorganismsPublication . Boyko, N.; Petrov, V.; Batit, V.; Levchuk, O.; Joriadze, M.; Sapundzhieva, T.; Hayran, O.; Beteva, E.; Costea, C.; Kaprel'yants, L.; Danesi, F.; Kroon, P.; Finglas, P.; Costa, H.S.; D'Antuono, F.Introduction Recommendations for a healthy life-style require the consumption of well-balanced foods preferably rich in biologically-active compounds and fibre. The range of claimed healthy foods and functional products is enormous; but their role in health and wellbeing is still largely unclear and incompletely specified. One possible way to substantially improve human health through diet is for active dietary ingredients to modulate normal gut microbiota. Methods The influence of methanol extracts of plants (dill, kale, persimmon, sideritis, pomegranate, and nettle) on intestinal microbial coenoses has been evaluated by detection of quantitative changes of key gut microbes. BALB/c mice were fed orally with diluted extracts in concentrations of 50 mg/mouse daily. Major groups of intestinal microbiota were analysed dynamically on days 1, 3, 7, 14 and 24 by using of classical isolation and identification methods. Results In order to be included in the EuroFIR composition data base, national (Bulgarian, Georgian, Romanian, Russian, Turkish and Ukrainian) traditional foods were prioritised in the first stage of the BaSeFood project and indexed according to the LanguaL system. The nutritional content of their macro- and microelements, vitamins and folate were determined [1-4]. The presence in these prioritised dishes and beverages and their major plant components of beneficial and potentially-pathogenic microbes, and foodborne pathogens were investigated [5]. In parallel a study was conducted to determine whether plants ingredients from national traditional foods are able to stimulate the commensal microbes in vivo and to inhibit potentially pathogenic strains [6-7]. Using the mouse model it could be shown that extract of dill inhibits both Enterococcus strains – E. faecalis and E. faecium, Klebsiella pneumoniae and Lactobacillus spp. and stimulates Bifidobacterium bifidum. A similar effect on bifidobacteria was observed after oral administration of kale but in this case an effect on all the other tested representatives of gut microbiota was not detected or was statistically insignificant. On day 3 nettle extract caused an unspecific stimulation of all the tested gut microbiota representatives, but on days 14 and 24 all the indices were approximately equal to their initial levels (for E. coli and K. pneumoniae), but lactobacilli and bifidobacteria were each dramatically reduced. Persimmon was the only extract able to specifically stimulate lactobacilli, and extract of pomegranate acts similarly for bifidobacteria. Extract of sideritis effectively inhibited K. pneumoniae but also commensal E. coli, leading in parallel to a statistically significant increase of bifidobacteria and a not substantially increase of lactobacilli. Discussion Plant components of traditional foods and fermented products are rich sources of beneficial bacteria [8]; these bacteria are present in plant ingredients or fermented products and can be used as potential sources of new probiotic strains. Plants are able to specifically modulate gut microbiota in a manner that is similar to prebiotics – even according to their definition they should not be digested by mammalian host. Conclusion It has been demonstrated that major plant components of traditional Black Sea regional foods can modulate the gut microbiome.